Recipe - My Very Best Quiche

1 tablespoon Butter
1 (9 inch) pie shell; unbaked
6 sl Bacon
One half small Onion; minced
5 Eggs; beaten
One half cn (5.33oz) Pet evaporated
milk
2 cup Grated Swiss cheese
1 cn (4.5oz) cut or sliced up mushrooms;
drained
1 tablespoon Flour
One fourth teaspoon Salt
Pepper to taste
One fourth teaspoon Marjoram
One fourth teaspoon Dried basil
1/8 teaspoon Ground cumin
One fourth cup Grated Parmesan cheese
2 tablespoon Butter; melted and browned
over a low flame

Preheat oven to 450ø. Butter pie shell with 1 Tablespoon butter. Fry bacon
and drain on paper towel. Saut‚ onion in bacon grease. Drain. Beat eggs,
add milk and Swiss cheese. Mix well. Break bacon into pieces. Add bacon,
mushrooms and onions to egg mixture. Sift dry ingredients together and add
to egg mixture. Combine well. Pour mixture into unbaked pie shell. Bake for
10 minutes. Cover loosely with foil, reduce heat to 325ø, and bake 25
minutes longer. Drizzle browned butter over top and sprinkle with Parmesan
cheese. (Can cool and freese at this point.) Bake 10 minutes more or until
knife comes out clean. Cut and serve. Yield: 6 servings.

ALICE LYNN OVERBEY

(MRS. THOMAS L.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.